OP_111419

20 | November 14, 2019 | the orland Park Prairie dining out
OPPrairiedaily.com
The Dish
Barrel Club more than the sum of its steaks, spirits and stogies
Eatery switches
vibes from lunch to
dinner, focuses on
gatherings
Bill Jones, Editor
The Barrel Club’s Traces of Buffalo whiskey flight ($22) is one of 10 that offer guests
tastes of three different spirits — in this case W.L. Weller Special Reserve, E.H.
Taylor Small Batch and George Stagg Jr. — alongside optional bitters. Photos by Bill
Jones/22nd Century Media
At a quick glance, The
Barrel Club looks on paper
like something of a
throwback, with a steakheavy
dinner menu, a
drinks list that leans hard
on bourbon and a showcase
of cigar selections
for the smokers.
Make no mistake: Spirits
are the star of the show
at The Barrel Club. From
the membership program
that for $39 monthly sends
customers home with different
bottles of the Barrel
Club’s spirits and accessories
— think branded shot
glasses, ice ball silicones
and rocks glasses — to a
list that rivals most city
establishments for whiskey
enthusiasts, drinks are
undoubtedly the No. 1 attraction
at the Oak Lawn
establishment.
But the facade of the
building on 111th Street
near Cicero Avenue is
enough to let passersby
know the offerings are
more than first meets the
eye. The modern confines
hint at the wines Barrel
Club also proudly offers.
A patio with a fire pit welcomes
musical acts and
outdoor loungers alike.
The event spaces are designed
to attract both corporate
meetings and small
birthday gatherings (ask
to see The Little Pub). And
the lunch menu caters to a
family crowd more than
the nightlife seekers one
might otherwise imagine.
Barrel Club strives to be
more than the typical suburban
eatery, and it strives
to please a lot of different
people in the process.
As Director of Operations
April Koerber, an
Orland Parker, puts it, “It’s
downtown dining on the
south side of Chicago. The
food looks like a masterpiece.”
Behind that food is executive
chef Carlos De-
Leon, who approaches an
ingredient-focused menu
with a “less is best on the
plate” philosophy.
“The products that we
use here are great,” he
said.
They use Duke’s mayonnaise,
for instance, simply
because, DeLeon said,
“It’s delicious, the king of
mayos.”
Diners will find that
on the lobster roll ($16),
which Koerber cites as a
favorite for the simplicity
of its Maine lobster, mayo,
Old Bay and brioche.
The kitchen at Barrel
Club also takes the time
to make its own creme
fraiche — a three-day
process. And the roasted
chicken (for 2, $29) —
which is sliced in front of
customers — goes through
a 48-hour process.
“What you get out of
it is a crisp, seasoned-allthe-way-through
chicken,”
DeLeon said.
Among the sandwich
standouts for the lunch
crowd is the Cuban ($13),
featuring pork carnitas,
smoked ham, Chihuahua
cheese, dill pickle and
mustard on a telera roll.
“Its not a traditional Cuban,
but it’s damn close,”
DeLeon said.
The restaurant also has
some fun mixing influences
with items like the potato
and cheese pierogies
($9), which feature Yukon
Gold potatoes and Chihuahua
cheese for a combination
that is part Polish,
part Mexican, according to
DeLeon. Giardiniera finds
its way into Barrel Club’s
chopped salad ($13) for a
distinct Chicago tweak to
the classic.
And gluten-free and
vegetarians diners are not
forgotten, with options for
both highlighted on the
menus.
“You just try to keep it
balanced for people with
allergies,” DeLeon said.
The Barrel Club maintains
membership with the
Orland Park Area Chamber
of Commerce, and
Koerber, who previously
worked with several businesses
in Orland Park, said
she made the jump for a
new opportunity to work
with a restaurant that does
a spirits club. It also gives
her the opportunity to continue
to organize events,
including benefits for local
organizations Barrel Club
has done since its recent
opening.
Koerber said she has enjoyed
the new role because
Barrel Club tries to create
a “wow factor” for its
Oak Lawn’s Barrel Club offers sandwiches during
its lunch hours, including the pictured Barrel Dip
($14), featuring shaved rib-eye on a French roll, with
giardiniera, au jus and horseradish cream.
The beignets ($9) at Barrel Club are dusted in powdered
sugar, drizzled in chocolate and served warm with a
scoop of ice cream.
The Barrel Club
4910 W. 111th St. in Oak Lawn
Kitchen Hours
• Lunch: 11 a.m.-2:30 p.m. Monday-Friday
• Brunch: 11 a.m.-2:30 p.m. Saturday-Sunday
• Dinner: 4-10 p.m. daily
Bar Hours
• 10 a.m.-midnight Sunday-Thursday
• 10 a.m.-2 a.m. Friday-Saturday
For more information ...
Web: barrelclubillinois.com
Phone: (708) 581-3357
customers, whether that’s
an elderly group doing an
early lunch, whiskey fanatics
working their way
through the spirits selection
or executives looking
to impress clients.
“It’s really personal,”
she said. “And they want
that personalized touch.”